I paired the cooked fish with a ranch dill sauce, but you could use just about any sauce you like. This dish was crunchy, tasty, light and pretty darned delicious. Check out the bacon-y crust below.If you haven’t worked with Panko much, you really must try it. It’s a Japanese-style bread flake typically used for deep frying, giving food that crunchy texture we all love. The flakes stay crispy longer than standard breadcrumbs because they don’t absorb as much fat. Because of this, it’s especially good with delicate seafood.
This recipe for Bacon Crusted Grouper with Ranch Dill Sauce serves/makes: 4 servings
This Bacon Crusted Grouper with Ranch Dill Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.Main Ingredient: Grouper (more Grouper recipes)